For the dessert, why not a rhubarb sherbet? Cut up two pounds of it,
and boil with a few drops of water and plenty of sugar, the rind of a
lemon, and a little liquid carmine to color it prettily. Let this get
cool; strain through a sieve, and add to it a pint of claret and two
tablespoonfuls of rum. Freeze, and have ready to decorate it, when
serving, some strips of candied ginger. You will find it all that you
have reason to think it should be, coming from this source.